2525 kircher promise this Recipes

butter or promise, olive oil, s 1/4 lb of onions ,thinly sliced into rings....pick some sweet onions if possible., vegetable stock, dry sherry, baguette or just croutons with garlic and cheese, grated cheddar or gruyere cheeses, chopped parsley to serve, and a sliver of basil just enough for a tiny hint, a spritz of fresh lime , as well..., a pinch of garlic powder, a pinch of black pepper

frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture), cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this), melted butter, shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled), grated parmesan cheese (or to taste), chopped onions or 2 large green onions, chopped, garlic clove, minced (or 1/2-1 tsp garlic powder), eggs, beaten, milk or 3/4 cup half-and-half cream, cayenne pepper , to taste (optional), fresh ground black pepper (or to taste), seasoning salt (to taste or can use white salt), grated parmesan cheese, for topping, grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

condensed cream of chicken soup, mayonnaise (i use low fat ), prepared mustard, worcestershire sauce, potato chips, crushed, almonds (i omit this), cooked chicken, cubed (i sometimes use leftover chicken or turkey), celery, diced (i omit this and use a little celery seed instead), onion, finely chopped, hard-boiled eggs, sliced, sharp cheddar cheese, shredded (this is my addition)

pillsbury moist supreme classic yellow cake mix, water (for this cake mix), oil (for this cake mix), eggs (for this cake mix), strawberry jell-o gelatin dessert, water, strawberry soda, vanilla instant pudding mix, milk, cool whip

cooked japanese-style rice, potatoes, carrots, onion (can use 1 stalk of celery instead if desired), pork (all will work great) or 1 lb beef (all will work great) or 1 lb chicken (all will work great), cooking oil, water, curry powder, more onions (for curry roux), flour, water, chicken bouillon, beef bouillon, grated fresh ginger (powdered ginger works as well, but fresh is better), grated garlic (once again, powdered works as well, but fresh is better), garam masala (this can be bought or made. ingredients for this is in directions), butter, salt (to taste)

olive oil, chopped onion, carrots, cleaned and sliced, stalks celery, chopped, chopped cabbage, bay leaf, garlic cloves, minced, steak seasoning, chicken stock (homemade is best, but canned , bouillon or a combination is fine too, this can be vegan if you use ve) or 2 quarts vegetable stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve), diced tomatoes, cannellini beans or 1 (15 oz) can kidney beans, drained, corn , include some of the liquid, zucchini, quartered and sliced, salt and pepper, green beans or peas or mushrooms or potatoes or cooked egg noodles, but adjust the amount of stock accordingly

avocados, lime, onion, chopped, garlic cloves, minced, tomato, diced, jalapeno peppers, seeded (the amount of hot sauce or jalapeno depends on how hot you like it. this amount gives a nice kick.) or 3 -4 slices pickled peppers, chopped (the amount of hot sauce or jalapeno depends on how hot you like it. this amount gives a nice kick.) or 1 tsp frank hot sauce (the amount of hot sauce or jalapeno depends on how hot you like it. this amount gives a nice kick.), salt and pepper, to taste, cilantro, minced

oats (i use rolled ), wheat bran or 1 1/2 cups oat bran, powdered milk, chopped pecans or 1 cup walnuts, sesame seeds, hulled sunflower seeds (i omit this and use 1 cup sesame seeds), unsweetened flaked coconut, almonds, honey, vegetable oil, raisins, chopped dried apricot (i omit this and use 1 cup raisins)

yellow cake mix, chunky peanut butter or 1 cup creamy peanut butter, butter, melted, eggs, semi-sweet chocolate chips, sweetened condensed milk, butter, frozen grated unsweetened coconut (i omitted this) or 1 cup toasted sweetened flaked coconut (i omitted this), pure vanilla extract, chopped and toasted pecans (optional)

tomatoes, tomato sauce, tomato paste, water, sugar, garlic clove, chopped, onion, chopped, dried basil (don tsp substitute oregano as it is too strong for this sauce) or 1 tbsp fresh basil, chopped (don tsp substitute oregano as it is too strong for this sauce), parmesan cheese, olive oil, salt and pepper, baking soda, meatballs, ground chuck or 1 lb ground round, egg, bread , dipped in water, then squeezed, garlic clove, chopped, onion, chopped, oregano, parmesan cheese

butter (for filet mignon), butter (for mushrooms), filet mignon or 2 lbs beef tenderloin steaks, cut into small cubes and seasoned with salt and black pepper to taste, onion , medium-sized and chopped, mushroom , slivered, soy sauce, cognac, table cream (the nestle is preferred for this recipe and it can be found in the international isle at) or 12 oz heavy cream (the nestle is preferred for this recipe and it can be found in the international isle at), ketchup, mustard, flour, milk

egg, sugar i use half splenda, salt, milk, all purpose flour, baking powder, melted butter or veg oil, vanilla or almond or your favorite

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

cps sugar, butter (do not use margarine), cp half and half, dove dark chocolate promises, marshmallow cream, cp chopped pecans, vanilla, salt

orange juice, pineapple juice, promise buttery spread, dark brown sugar, bananas, each cut into 8 pieces, vanilla extract, ground cinnamon, vanilla low-fat frozen yogurt, chopped macadamia nuts

whole milk, half-and-half, banana, soft fruit (apricots, peaches, pears, etc.), safflower oil, honey ((for babies over 12 months), tofu (for protein, you can leave this out if you want), whole milk vanilla yogurt (or his favorite fruit flavor), pudding , vanilla flavor, made with whole milk (i use homemade that i make with half and half and alot of sugar, for extra calories), pureed carrots (this adds good vitamins) or 1/4 cup squash (this adds good vitamins), vanilla, cinnamon

low-carb elbow macaroni (recommend dreamfields pasta), salt, extra virgin olive oil, divided, beef hot dogs (can use tofu pups to make this vegetarian) or 1 (12 oz) package pork hot dogs, chopped into 1-inch pieces (can use tofu pups to make this vegetarian), butter, onion, finely chopped, low carb beer , 1/3 of a bottle whatever you have on hand, milk, pepper, spicy mustard, ketchup, yellow sharp cheddar cheese, shredded, divided (buy preshredded cheese. you will need 1 1/2 sacks of 10-oz packages.)